Meaty Spaghetti Squash Casserole
6
Servings
10
Ingredients
7
Comments
Who would have thought spaghetti squash would be my answer to less pasta heavy dishes? Still packed with meat, it's now become a staple in my meal plan!
6
Servings
10
Ingredients
7
Comments
Ingredients
- 2 cups Marinara Sauce
- 8 cups cook Squash, Spaghetti
- 1 tablespoon Italian Seasoning
- 1 teaspoon Garlic Powder
- ½ cups dice Cream Cheese
- ¼ cups Parmesan Cheese, Grated
- 2 cups cook Ground Beef
- ½ cups dice Onion
- 4 tablespoons chop Basil, Fresh
- 1 cup Mozzarella Cheese, Shredded
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Half squash and remove seeds. Roast in a 400 degree oven for about 1 hour until fork tender.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Half squash and remove seeds. Roast in a 400 degree oven for about 1 hour until fork tender.
- Cook Homemade Marinara Sauce according to recipe instructions.
- Pour mixture into a greased baking pan. Sprinkle with mozzarella cheese.
- Shred squash with a fork into noodle like shreds. Reduce oven temperature to 350 degrees.
- In a large bowl combine squash shreds, marinara mixture, ground beef, onions, and basil.
- In a sauce pan combine marinara sauce, Italian seasoning, garlic powder, cream cheese, and Parmesan cheese. Heat over medium heat, whisking until cheeses are blended.
- Bake at 350 for 25-30 minuted until cheese is bubbling. Garnish with additional basil if desired.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 1.5 cups Amount Per Serving
- Calories
- 387
- Total Fat
- 24g
- Saturated Fat
- 12g
- Trans Fat
- 1g
- Cholesterol
- 108mg
- Sodium
- 842mg
- Total Carbohydrates
- 12g
- Fiber
- 0g
- Sugar
- 6g
- Protein
- 29g
- WW Freestyle
- 12
7 Comments
Join the discussionI made the spaghetti squash caserole tonight and everyone in my family loved it. None of us had ever tried spaghetti squash before. My husband said he liked it better than regular pasta. We will be making this again. It also made a lot. I used a store bought jar of marinara and 1.5 lbs of beef. We will have plenty for leftovers tomorrow. It was enough to fill a 9×13 pan.
It is pretty tasty! My husband is finally coming around in my house 🙂
I cooked one spaghetti squash and got a little less than 4 cups of shreds. I went ahead and made the same quantity of sauce and other ingredients and it looks good. I poured it into a 13 X 9 foil pan and am freezing it. I used the marinara sauce recipe indicated. The marinara is very spicy (my husband said it tasted like salsa), but all of the other ingredients in this recipe toned the spice down a good bit (at least based on my taste testing), so I think my kids will still enjoy it. Will post again when we actually bake and eat the casserole.
I made this tonight for dinner and it was DELICIOUS!! Even my picky 3 year old loved it! Question: I doubled it to freeze the other half and my husband is worried that freezing it will change the consistency of the spaghetti squash and make it mushy. Did you notice that happening at all, or the consistency changing?
Usually the consistency of vegetables change when they are frozen uncooked, but they hold their texture better if they have been cooked. You shouldn’t notice much of a difference here.
y’all this is my second attempt at doing the freezer meals. I totally don’t have my time management down right yet. After two 10 hour days, I started cutting corners. I used a jar of spaghetti sauce :O but I still used the basil, onion, meat, and cheeses. This was fantastic! I’ve tried spaghetti squash before and was so disappointed. I did a mound of squash noodles with sauce on top last time I tried it. I was like they LIED, this tastes just like SQUASH. But in this recipe with everything mixed up, I really can’t tell the dif in this and angel hair pasta. <3 <3 <3 This is a keeper!
Oh Jennifer! Please feel free to pop into our LIVE chat feature in the bottom right hand corner so we can assist you personally! We’d love to help you be more efficient and get cooking faster! And SO glad that you enjoyed this recipe!